Googled it and found this, not something I'll be trying anytime soon though

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A Southland business has unveiled a range of herb and vegetable yoghurts, and even children like it.

Retro Organics says the new flavours may seem strange at first, but they have a wide variety of uses and health benefits.

The yoghurts are available in tomato and basil, carrot and ginger and beetroot and cardamom.

Retro Organics, owned by Robin and Lois Greer, is a business based on their Tuturau dairy farm in eastern Southland.

Robin Greer said the yoghurt was the first savoury kind he was aware of in New Zealand.

"You can eat it just like your other yoghurt and there's other options like in smoothies and in baking and cooking. One supermarket made scones using it the other day."

Greer said his favourite flavour was tomato and basil.

"We did a bit of research about what flavours match and that sort of thing," he said.

"We think it's definitely something a bit different and there's lots of purposes for. Some children actually like it. We've noticed some children today have different taste buds."

There was no added sugar in the yoghurt, Greer said.

"There is already an abundance of sweet yoghurts on offer, but for those with a savoury tooth this is going to be right up their alley."

The milk and yoghurt were certified organic, he said.

"Having the factory on the farm where the yoghurt is produced enables us to be able to process the yoghurt within a short time of the milk being produced. It also enables us to guarantee where the milk comes from."

Greer said Retro Organics was a family-owned business. It started in 2008.

"I originally developed all the recipes in the licensed kitchen and then to the factory," Greer said.

"All the milk comes from our own farm. We make another lactose-free yoghurt and a range of cheeses and some bottled milk."

The herb and vegetable yoghurts were great for the health-conscious, he said.

Retro Organics believed the millennial generation wanted healthy alternatives and called them the "foodie generation".

He said the company believed the foodie generation engaged and connected with food by trying new restaurants, seeking out information on ingredients and trying different cultural cuisines.